KITCHEN PRACTICE 2 — Scallion Greens: Early vs. Late
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Chapter: Chinese Cookery 3 — The Holy Trinity & Building Flavour Fast

TASK
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Cook one portion of scallion greens for the full stir-fry time, and
add a second portion only in the final few seconds. Compare their
colour, texture, and flavour side by side.

WHAT TO DO
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1. Slice two equal portions of scallion greens.
2. Heat a small amount of oil in a pan and add the first portion at
   the very start, letting it cook alongside whatever else is in the
   pan for the entire stir-fry time (2-3 minutes is enough for this
   comparison).
3. Remove and set aside once the stir-fry is done.
4. Repeat the stir-fry (or use the same pan, cleaned briefly), this
   time adding the second portion of scallion greens only in the
   final few seconds, right before removing everything from the
   heat.
5. Compare both portions side by side — colour, texture, and taste.

WHAT TO EXPECT
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- The scallion cooked the full time should look dull, faded green
  or even slightly browned, and taste noticeably softer and less
  vibrant, having lost much of its own fresh, sharp flavour.
- The scallion added at the very end should look bright, vivid
  green, and taste noticeably fresher and sharper, with real crunch
  still intact.
- The difference should be immediately visible before you even taste
  either portion.

WHY THIS WORKS AS AN ANSWER
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This is a direct, tasteable demonstration of why scallion whites and
greens are treated so differently in this chapter — the greens
genuinely can't survive a full stir-fry's own cook time without
losing exactly what makes them worth adding in the first place.
Seeing and tasting both versions side by side makes the timing
instruction feel like a real, necessary rule rather than an
arbitrary preference.